Health Benefits of Buckwheat (Fagopyrum Esculentum), Potential Remedy for Diseases, Rare to Cancer: A Mini Review

Noreen, Sana; Rizwan, Bahisht; Khan, Mudassir; Farooq, Sana

doi:10.2174/1871526520999201224122605

Cited by 15 publications

(10 citation statements)

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“…Legumes also contain high concentrations of antinutrients such as phytic acid, lectins, vicine and convicine, enzyme inhibitors (trypsin, chymotrypsin, and α-amylase inhibitors), condensed tannins, saponins, and flatulent causing oligosaccharides (Noreen et al, 2021). Lectins are carbohydrate-binding proteins widely distributed in leguminous crops.…”

Section: Nutritional Challenges In Composite Bread Makingmentioning

confidence: 99%

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A Review on Substitution of Wheat Flour as a Solution to Production of Sustainable Bread in Yemen

2023

JNFST

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In Yemen, bread is traditionally produced from wheat (Triticum aestivum) and due to high demand and lower domestic production; about 95% of needed wheat is imported from Australia, Russia, Ukraine, USA, India and others with seven hundred million dollars annually. Because of the growing costs of imported wheat and inability to sustain the national wheat imports for making wheat based foods, makes is imperative that some substitutes for wheat must be incorporated in the bread preparation as alternative non wheat cereals that have capacity to substitute wheat in bread flour like Quinoa, Red lentils, Pumpkin, Barley, Sesame, Teff, Red corn, Yellow corn. This review, the processing strategies discussed herein have all been applied to on different types of wheat substitutes for the manufacture of compound bread and have shown positive effects on bread quality

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Section: Nutritional Challenges In Composite Bread Makingmentioning

confidence: 99%

“…Lectins are carbohydrate-binding proteins widely distributed in leguminous crops. Legume lectins negatively affect the functions of human digestion system and nutrient absorption due to their binding to the intestinal epithelial cells (Noreen et al, 2021).…”

Section: Nutritional Challenges In Composite Bread Makingmentioning

confidence: 99%

A Review on Substitution of Wheat Flour as a Solution to Production of Sustainable Bread in Yemen

2023

JNFST

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“…Many in vivo studies have demonstrated that coix possess the capacity of anti-cancer, lipid-profile regulation, lower glycemic index, and anti-obesity properties [ 11 ]. The studies reported in [ 12 , 13 ] also reported that both oat and buckwheat ( F . esculentum ) have positive anti-inflammatory, anti-cancer, and antiatherogenic effects.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics Reveals Nutritional Diversity among Six Coarse Cereals and Antioxidant Activity Analysis of Grain Sorghum and Sweet Sorghum

Zhao

Zhai

et al. 2022

Antioxidants

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Coarse cereals are rich in dietary fiber, B vitamins, minerals, secondary metabolites, and other bioactive components, which exert numerous health benefits. To better understand the diversity of metabolites in different coarse cereals, we performed widely targeted metabolic profiling analyses of six popular coarse cereals, millet, coix, buckwheat, quinoa, oat, and grain sorghum, of which 768 metabolites are identified. Moreover, quinoa and buckwheat showed significantly different metabolomic profiles compared with other coarse cereals. Analysis of the accumulation patterns of common nutritional metabolites among six coarse cereals, we found that the accumulation of carbohydrates follows a conserved pattern in the six coarse cereals, while those of amino acids, vitamins, flavonoids, and lipids were complementary. Furthermore, the species-specific metabolites in each coarse cereal were identified, and the neighbor-joining tree for the six coarse cereals was constructed based on the metabolome data. Since sorghum contains more species-specific metabolites and occupies a unique position on the neighbor-joining tree, the metabolite differences between grain sorghum 654 and sweet sorghum LTR108 were finally compared specifically, revealing that LTR108 contained more flavonoids and had higher antioxidant activity than 654. Our work supports an overview understanding of nutrient value in different coarse cereals, which provides the metabolomic evidence for the healthy diet. Additionally, the superior antioxidant activity of sweet sorghum provides clues for its targeted uses.

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“…Buckwheat, the plant, and the seed, is a nutritious food source with high protein content and rich in fiber, polyphenols, flavonoids, and minerals and is often consumed as an alternative to cereals and other starchy foods [ 1 , 2 , 3 , 4 , 5 ]. The presence of these bioactive compounds has made buckwheat linked to potential health benefits due to anti-oxidant, anti-hypertensive, anti-inflammatory, and anti-diabetic effects [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Systematic Review of Human and Animal Evidence on the Role of Buckwheat Consumption on Gastrointestinal Health

et al. 2022

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Background: Buckwheat is a commonly cultivated crop with growing evidence that it is beneficial to gastrointestinal (GI) health. This systematic review summarizes the role of buckwheat in modifying GI health outcomes and microbiomes. Methods: Four medical databases and Google Scholar were systematically searched. Clinical trials, observational studies, animal in vivo, and in vitro studies with human and animal GI-derived samples were included. Results: There were 32 studies (one randomized controlled trial [RCT], one non-randomized trial, 3 observational, 9 in vitro, and 18 animal in vivo studies) included. In preclinical studies, buckwheat extracts were observed to have cytotoxic potential against human-derived GI cancer cell lines. Animals fed with buckwheat had lower GI mucosal inflammation, higher alpha diversity in the GI microbiome, and higher levels of fecal short-chain fatty acids. Human evidence studies and clinical trials were limited and predominantly of moderate risk of bias. The majority of in vitro studies with GI-derived samples and in vivo studies were reliable without restrictions in study design. Conclusion: In vivo and in vitro studies show that buckwheat may have potential GI benefits due to its anti-oxidant and anti-inflammatory potential; however, human evidence remains limited, and its impact on health in humans remains to be elucidated in future trials.

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Health Benefits of Buckwheat (Fagopyrum Esculentum), Potential Remedy for Diseases, Rare to Cancer: A Mini Review

Cited by 15 publications

References 0 publications

A Review on Substitution of Wheat Flour as a Solution to Production of Sustainable Bread in Yemen

A Review on Substitution of Wheat Flour as a Solution to Production of Sustainable Bread in Yemen

Metabolomics Reveals Nutritional Diversity among Six Coarse Cereals and Antioxidant Activity Analysis of Grain Sorghum and Sweet Sorghum

Systematic Review of Human and Animal Evidence on the Role of Buckwheat Consumption on Gastrointestinal Health

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